Apricot and Feta-stuffed Chicken Breasts with Mashed Potatoes

Apricot and Feta-stuffed Chicken Breasts with Mashed Potatoes

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 15, 2017.

Keep some chicken and veggies plain for fussier foodies. If you have smaller pieces of chicken, making them harder to stuff, simply sprinkle with crumbs instead and bake. Kids will enjoy the crispy coating.


Ingredients

Mashed Potatoes

  • 600g potatoes, peeled and diced 3cm
  • 2 tablespoons butter
  • 2 tablespoons milk

Stuffed Chicken Breasts

  • 550g chicken breasts
  • 30g apricot preserve
  • 50g feta cheese
  • ¼ cup fine breadcrumbs
  • 1 tablespoon olive oil

Courgette and Broccoli Salad

  • 1 courgette
  • 1 head broccoli, cut into small florets
  • 1 cup frozen peas
  • 50g feta cheese, crumbled (optional, adults)

Salad Dressing

  • 1 teaspoon white wine vinegar
  • 2 teaspoons olive oil
  • ½ teaspoon maple syrup or runny honey
  • ¼ teaspoon mustard (e.g. wholegrain, Dijon)

Steps

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Bring a medium pot of salted water to the boil. Cook potatoes in large pot of boiling water for about 15 minutes, until very soft. Drain, return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper and cover to keep warm.
  2. Pat chicken dry with paper towels and season with salt. Use your hand to press down on chicken and slice part-way through the middle horizontally, leaving a hinge. Spread apricot preserves over one open-side of chicken breast and crumble over first measure of feta. Fold over to encase filling.
  3. Place stuffed chicken breasts onto prepared tray. In a small bowl, mix together breadcrumb and olive oil. Sprinkle breadcrumb mixture over top of chicken to coat and pat down gently to adhere.
  4. Bake chicken for 15-17 minutes (depending on thickness), until chicken is cooked through and topping is golden. Set aside, loosely covered with foil, to rest for 5 minutes. Slice thickly.
  5. Cook broccoli and peas in medium pot of boiling water for 2-3 minutes, until just tender. Drain. Peel courgette into long, thin ribbons, stopping when you reach the core. Whisk all salad dressing ingredients in a large bowl. Add broccoli, peas, courgette ribbons, dressing and remaining feta (if using), toss to combine and season to taste.
  6. To serve, divide mashed potatoes between plates and top with chicken. Serve courgette and broccoli salad on the side.

Nutritional Information

Energy 1917 kj
458 kcal
Protein 36.7g
Carbohydrate 28.7g
Fat 20.8g